Julies Thick And Tasty Beef Smoked Sausage Camp Stew Recipes

Steps:

• Combine all meat in a large dutch oven.
• Add enough water to cover the meat.
• Bring to a boil and cook meat until tender.
• Take the meat out of the liquid.
• Remove any bones and grind meat.
• Add the potatoes, tomatoes and onions to the liquid in the dutch oven.
• Cook, stirring occasionally, until the potatoes begin to fall apart.
• After the vegetables are done, add the meat.
• Cook, stirring, over low heat until well combined.
• Add the ketchup, lemon juice, worcestershire sauce and seasonings to taste.
• Simmer for 1 hour.
• Stir frequently to prevent the stew from sticking to the bottom of the dutch oven.
• Add the corn and simmer for 20 additional minutes.

Steps:

• Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
• Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
• Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
• Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

Steps:

• Boil carrots and turnip/rutabaga SEPARATELY.
• When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
• Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
• You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
• ENJOY!
• NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.